Radicchio
The radicchio (pronunciation: [raˈdɪki̯o]) ( Cichorium intybus var. Foliosum ) is a cultivated form of the common chicory (chicory), which is used as a vegetable or salad. In the past, the different varieties were mainly grown in Italy, from which the regional names are derived. The Italian names are therefore used below to clearly differentiate the groups of varieties.
More names and short forms
- Radicchio Rosso di Chioggia : Palla Rossa, Radicchio rosso, Radicchino
- Radicchio Variegato di Castelfranco : Castelfranco
- Radicchio di Verona : winter radicchio , rosette chicory
- Radicchio Tardivo
- Cicorino Rosso
Origin and description
Until around 1985, radicchio was very rarely grown north of the Alps. It was exported in large quantities from Italy to northern European countries and was quite expensive compared to other types of chicory or lettuce. The first new varieties were cultivated from 1985, and the Radicchio Rosso di Chioggia variety group in particular prevailed. It owes its red color to the physiologically important anthocyanins , and it also contains lactucopicrin, a stimulating bitter substance formerly known as intybin , which is best consumed raw.
Variety groups
Probably the most widely cultivated variety is Radicchio Rosso di Chioggia, which has been adapted to the climatic conditions in Central and Northern Europe by breeding and is offered as seed by breeders mainly based in the Netherlands . The numerous varieties from Italy are generally unsuitable for cultivation north of the Alps. The varieties are classified with the digits 1–5, according to their growth rate, according to the time of harvest maturity: early (1), medium early (2), medium (3), medium late (4) and late (5).
- Radicchio Rosso di Chioggia : Leaf round, dark wine-red with white veins, forms firm heads with a color that extends to the heart, the binder is greenish-red.
- Radicchio Rosso di Verona : Medium wine-red leaves with white veins, forms loose to firm, highly oval cylindrical heads with coloring right into the heart
- Radicchio Variegato di Chioggia : leaves wine-red with strong beige-white speckles, forms a very firm round head
- Radicchio Variegato di Lusia : beige-white leaves with wine-red speckles with a very firm head and spherical growth
- Radicchio Variegato di Castelfranco : leaves beige-white with wine-red speckles, forms a slightly loose head with spherical growth
- Radicchio Rosso di Treviso Precoce : Leaves elongated, dark wine-red with broad white leaf veins, forms firm, rather high, long oval heads (similar to a football ) with coloring right into the heart
- Radicchio Rosso di Treviso Tardivo : leaves long, narrow and dark wine-red with broad white leaf ribs, forms loose leaf rosettes, for forcing in winter
- Radicchio Bianca di Lusia : leaves completely light green, forms a very firm round head
- Radicchio Grumolo green or red: leaves medium green or dark wine red, fine white leaf veins, forms small rosettes similar to lamb's lettuce , but becomes larger and the leaves are rounder without a stem
Radicchio Variegato di Castelfranco
Radicchio Rosso di Chioggia
Radicchio Rosso di Treviso precoce
Radicchio Grumolo green
Cultivation and harvest
The soil should be permeable, irrigation is advantageous. The young plants require temperatures above 16 ° C, with early sets up to over 20 ° C; Depending on the variety, undesirable inflorescences ( shooters ) are formed with increasing day length . About 10–12 plants per m² are planted at intervals of 25–30 × 30 cm and in autumn of 40 × 35 cm. The cultivation time is 8-11 weeks. The heads weigh around 200–250 g in summer and 300–350 g in autumn. Radicchio withstands severe frosts down to −5 ° C.
use
North of the Alps, radicchio is usually added to salads or as a plate decoration when serving . As with all chicories, the taste is slightly bitter. The varieties Radicchio Rosso di Treviso and Radicchio Variegato di Castelfranco , protected as Indicazione geografica protetta , are a specialty of the Italian region of Veneto and are grilled or used in risotto . Thanks to its compact, spherical shape, radicchio is well protected from wilting and can therefore be stored in the refrigerator for up to 4 weeks.
Individual evidence
- ↑ Ilse Auerswald in: Natur & Heilen , Issue 7 / July 2009, Volume 86, ISSN 0932-3503 , p. 52.
- ↑ F. Cecarelli, Sativa Sementi, pers. Releases 2004.
- ↑ C. Wonneberger et al., Gemüsebau, Schnittzichorie, 2004, ISBN 3-8001-3985-5 , pp. 187-188.
